MY STORYIn 1999 I participated in a church leaders' trip to the Holy Land sponsored by World Vision. Our days were spent with faith leaders on both sides of the Israeli/Palestinian divide. Zigzagging back and forth, farm to city, Gaza to Jerusalem, Nazareth to Hebron, check point after check point, I found myself dizzied by all I was seeing, hearing, and witnessing. The saving grace of it all was found at the table. Middle Eastern tables are expansive, meals are lengthy, and the welcome warm. Table fellowship offered time for deep conversation spiced with rich discourse, give and take. This saved my soul. Nine Holy Land trips later, I remain convinced that conflicts are best solved around tables of generous hospitality.

MY RECIPEThis recipe is adapted from the kitchens of Canaan Fair Trade. Find their products at specialty and grocery stores throughout the US and Canada.

INGREDIENTS

Gather 6 cups of favorite nuts — I like to use about 2 cups pecans, 2 cups walnuts, and a cup of cashews and a cup of almonds